Salmon Rashers with pea and gruyere risotto

Uncategorized

I am a big fan of Tassal salmon rashers they are awesome in a egg & Bacon roll or served with poached eggs or in  salad wraps or salads or any where else you may use smoked salmon or bacon,  and they are super delicious on  this risotto!

Serves 4

400 grams salmon rashers (or you could use salmon steaks or smoked salmon or even tinned salmon)

1 tablespoon butter
1 onion
2 cloves garlic
350 grams Arborio rice
100 ml white wine
1100 ml chicken or vegetable stock
100 grams peas
30 grams parmesan
50 gram gorgonzola cheese
few sprigs parsley, basil, dill and or tarragon

Bring the stock to a gentle boil. In another large heavy based pot melt the butter over a medium heat. Add the finely diced onion and the crushed garlic and sauté until tender add the rice and cook for a minute stirring well add the wine and gradually add the stock stirring well. Simmer stirring regularly until the rice is almost cooked (15- 20 minutes) and fold through the peas, cheeses and the herbs, leave to rest covered for a few minutes to finish cooking and serve.

In a hot pan brushed with a little oil cook the rashers for about 1-2 minutes on each side or until golden and crisp. Serve the rashers on the risotto

Thermomix directions
Put the peeled onion and garlic in the bowl and chop for 2-3 seconds on speed 6
add butter and sauté for 2 minutes / 100 C/ reverse/ speed stir
add rice and sauté for 2 minutes / 100C/ reverse/ speed stir
add stock and wine and cook for 15 minutes/ 100 C /reverse /speed stir
add peas cheese, salt and pepper and herbs cook for 2 minutes 100 C /reverse /speed stir
Leave to rest with the lid on for about 10 minutes to finish cooking and serve.

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Like this recipe? please share it  and find more recipes in my first book The Real Food for kids Cookbook

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Soy Balsamic Shark with some camp cooking pics

main course, seafood, Uncategorized

I have just returned from a wonderful week camping at Lagoon bay on Bangor in Dunalley with my family and friends. The kids had a great time and they even got to see a Tassie Devil that wandered through our campsite. We caught lots of amazing seafood crayfish, abalone, flathead and other fish so lots of delicious meals! here are a few pics

beach 3 (1 of 1)

tent (1 of 1)

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Fruit loops on the beach

Quail (1 of 1)

Jodie is a pretty awesome camp cooker she cooked this quail with Tarragon and bacon in the camp oven

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hammock

My sister Angela and Steph taking it easy in the afternoon.

mutton birds (1 of 1)

slow cooking some mutton birds over the fire

mutton birds 2 (1 of 1)

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Oddly my fussiest eater Steph loved the mutton birds

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These breakfast sandwiches are awesome Salmon rashers-thin sliced smoked and salted salmon, with bacon, egg and chutney. Delicious!!

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Jordy cooking pancakes with the recipe from my book, The Real Food for Kids Cookbook

salmon rasher wrap

The salmon rashers again in a salad wraps

boat (1 of 1)

Pulling the net at sunset

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Caught a few trumpeter and other fish

fish (1 of 1)

Brendan went for a dive a got a few abalone we just sliced and bashed them and cooked them on the BBQ with salt and pepper and lemon. Just perfect like that.

IMG_6311beach (1 of 1)

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camping essentials: jaffles and tinned spaghetti

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These Australian salmon burgers I had premade and brought in frozen turned out to be the perfect BBQ baby food!

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After a big day playing in a hole at the beach Oscar fell asleep at dinner.

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3 Crayfish in the pots one morning

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Crumbed and fried Flathead yum!

IMG_6303girls (1 of 1)

girls 2 (1 of 1)

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cooked shark

Soy Balsamic Marinated Shark
600 grams skinned and boneless shark fillet
1 tablespoon soy sauce
1 tablespoon balsamic
1 tablespoon lime juice
1 tablespoon sesame oil
2 cloves garlic
1 teaspoon crushed ginger
1 tablespoon dill

Crush garlic and ginger and finely chop dill and mix well with all other ingredients. slice the shark into thin (1cm) steaks. Put the steaks in the mix and marinate for at least 2 hours. cook in a medium hot pan with a dash of oil for a few minutes on each side or until cooked through. Serve with a salad

Like this recipe? please share it and find more recipes in my first book The Real Food for kids Cookbook